Canned tomatoes for fresh

You should look for some coconut cream which is a semi solid block of very fine coconut puree found in asian food stores, it's more of a paste. Coconut cream from a can in my experience has been a combination of coconut milk and the "cream" (fats) which seperates out from the milk. Generally a less intensive mixture compared to the paste. In Canada Coconut Cream is tough to find but every store has coconut milk in cans with different amounts of "cream" content which explains the price differences. In the UK coconut cream is a common place item in the asian stores and probably the grocery stores now. ( I lived there in the early 90's so it's probably gone more main stream by now.) Recipes could call for coconut milk, coconut cream or both for curry.

Wikipedia, as well as all 12 serbian recipes I found specify full-fat white brine cheese (cow or sheep milk). Only one of them called for a type of cream in addition to the cheese.

In Western Europe, Turkish groceries can carry typical Balkan white brine cheese. If you don't have access to one, buy feta. Cow and sheep cheese are considered substitutes in Balkan cuisine - the cooks are aware that they have a difference in flavor, but they use what they have at hand, similar to the way that an apple recipe will call for crisp apples, but won't specify Pink Crisp or Elstar apples. So both cow and sheep feta will do in principle. But I have noticed that supermarkets sometimes carry expensive real Greek feta, which is high quality, and only cheap western-made cow feta-style cheese, which is of inferior quality and has a rubber texture. If you are not sure of the quality, go for the real imported feta (which will be sheep), not the feta-style.